Method

METHOD 1. Saute onion and carrot in 30g butter. Add chicken stock. Simmer five minutes, covered. Take off lid and simmer until liquid evaporates; then cool mixture. In a bowl, beat two eggs; stir into cooled carrot mixture and then add ¼ cup cheese. Set aside. 2. Saute mushrooms and walnuts in 30g butter. Add sherry and sauté further until liquid evaporates. Season with salt, nutmeg and pepper. Cool. Beat two eggs; stir into cooled mushroom mixture. Add ¼ cup cheese. Set aside. 3. Saute zucchini in 30g butter until almost tender; then add spinach. Season to taste. Cool. Squeeze out liquid. Beat two eggs; stir into cooled zucchini mixture. Add ¼ cup cheese. Set aside. 4. To assemble, lightly grease a 22cm x 11cm terrine dish (loaf pan). Place the parboiled carrot rings in bottom of dish. Then, form the terrine layers, starting with zucchini and spinach mixture, then mushroom mixture and finally carrot mixture. Cover with foil and place dish into a baking dish of hot water to half way up side of terrine dish. Bake in moderate oven (180C) for 45 minutes. Delicious served either warm or cold.